The color flow decorating technique is a special decorating method used to make detailed icing decorations for cakes. It is "drawing", using a special icing, parchment bags, and tips. Color Flow decorations are edible; however, they are usually not eaten because they are hard and very sweet. The designs take a long time to dry, so they should be created at least 2-3 days in advance.

Ingredients:

• ¼ cup plus 1 teaspoon water
• 1 lb. (4 cups) sifted confectioners’ sugar
• 2 tablespoons (6 teaspoons) Wilton Color Flow Mix

In an electric mixer, using grease-free utensils blend all ingredients on low speed for 5 minutes. If using hand mixer, use high speed. Color Flow icing “crusts” quickly, so keep it covered with a damp cloth while using. Stir in desired icing color. In order to fill an outlined area, this recipe must be thinned with ½ teaspoon of water per ¼ cup of icing (just a few drops at a time as you near proper consistency). Color Flow is ready for filling in outlines when a small amount dropped into the mixture takes a count of ten to disappear. Use grease-free spoon or spatula to stir slowly. Yields 1cup.

Note: Color Flow designs take a long time to dry, so plan to do your Color Flow piece up to 1 week in advance.

Color Flow Outline Technique

1. Tape pattern and waxed paper overlay to your work surface. Waxed paper must be free of wrinkles.
2. Outline pattern with full-strength Color Flow Icing and tip No. 2.
3. Let outline dry a few minutes until it crusts. When filling in an area with a different color from outline, let dry 2 hours.
4. To fill in an outline, soften icing by adding water to ¼ cup icing, ½ teaspoon at a time. As you near proper consistency, add just a few drops of water at a time. Stir slowly by hand in a figure-8 motion to prevent whipping in air bubbles.
5. Test the consistency of the Color Flow Icing by dropping a small amount of icing into the mixture. If it takes a full count of ten to disappear, the icing is the right consistency.
6. Fill a parchment cone no more than half full of icing. (Do not use a tip as it might break outline). Cut a tiny hole at the end of bag. If filling in a large area, have 2 half-full bags ready; otherwise, icing could crust before you finish filling in the pattern.
7. Begin filling in outline along the edges first by gently squeezing and letting the icing flow up to the outline almost by itself. Work quickly, filling in pattern from the outside edges in and from top to bottom.
8. When all outlines are filled in, let dry thoroughly for at least 24 hours. For quick drying, use a heat lamp: position lamp 2 feet away from decorations for 2 hours. Remove lamp and air dry for 12 hours.
9. Remove the Color Flow from waxed paper by placing it near the edge of the counter. Slide the piece slowly over the counter's edge while carefully peeling half of the waxed paper away. Turn piece around and repeat.